STREUSEL TOPPED PUMPKIN PIE
Steps:
- HEAT oven to 425 degrees F. Whisk together pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt in large bowl. Pour into crust.
- BAKE 15 minutes. While pie is baking, combine brown sugar, flour and remaining 1/2 teaspoon cinnamon in small bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.
- REMOVE pie from oven; reduce oven to 350 degrees F. Sprinkle streusel mixture over pie.
- BAKE 40 minutes or until set. Cool. Serve warm or at room temperature. Top with whipped cream, if desired.
STREUSEL PUMPKIN PIE
Basic pumpkin pie is good, but we think this dressed-up version is even better. Plenty of pecans add a nutty crunch to the pastry and the streusel topping. It's a perfect dessert for Thanksgiving or any time you want to end a dinner with something special. -Bertha Johnson, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 pies (8 servings each).
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. On a lightly floured surface, roll one half of dough to a 1/8-in. thick circle; transfer to 9-in. pie plates; place crust in pie plates. Flute edge and set aside. , Combine pie mix, milk and egg; pour into crusts. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil. , Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack for 2 hours. Refrigerate until serving. If desired, serve with whipped cream.
Nutrition Facts : Calories 355 calories, Fat 17g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 280mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN TART WITH PRESS-IN SHORTBREAD TART SHELL
This satiny pumpkin filling finds a perfect partner in our shortbread crust, which is surprisingly simple to make.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared pie crust.
- Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 55 to 60 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for at least 6 hours. Serve chilled, topped with whipped cream if desired.
PUMPKIN PIE WITH STREUSEL TOPPING
Whip up a delicious no-bake Pumpkin Pie with Streusel Topping. Made with cheesecake and topped with a crunchy walnut-streusel mixture, this Pumpkin Pie with Streusel Topping will delight pie lovers and bakers alike.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Whisk pumpkin and milk in large bowl until blended. Add dry pudding mixes and spice; stir 2 min. (Mixture will be thick.) Stir in half the COOL WHIP; spoon into crust.
- Refrigerate 4 hours or until firm. Meanwhile, microwave nuts, sugar and butter in microwaveable bowl on HIGH 1 to 1-1/2 min. or until hot and bubbly, stirring after 1 min. Cool.
- Sprinkle nut mixture over pie. Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 4.6903 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 0.6851 g, Sugar 0 g, Protein 3 g
STREUSEL-TOPPED PUMPKIN PIE
A crunchy oat topping complements every bite of creamy pumpkin pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
- In large bowl, beat all filling ingredients with hand beater or wire whisk until blended. Pour filling into pie crust-lined pie plate.
- Bake 15 minutes. Remove pie from oven; reduce oven temperature to 350°F. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning. Bake 35 minutes. Meanwhile, in small bowl, mix topping ingredients until crumbly with fork; set aside.
- Sprinkle topping over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Refrigerate about 4 hours or until chilled before serving. Store pie covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 52 g, Cholesterol 80 mg, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 32 g, TransFat 0 g
PUMPKIN PIE WITH STREUSEL TOPPING & SHORTBREAD CRUST
Make and share this Pumpkin Pie With Streusel Topping & Shortbread Crust recipe from Food.com.
Provided by Erica Vasta
Categories Pie
Time 1h20m
Yield 1 pie, 1 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven to 350°F.
- CRUST- mix flour Sugar, orange zest, and salt in a bowl on low speed for 30 seconds.
- Add butter on low speed until mixture looks crumbly (approx 3 minutes). I use a pastry cutter.
- Add egg and cream, mixing on low speed til dough is just combined.
- Mold dough into a 1-inch-thick disk and wrap in plastic wrap.
- Refrigerate at least 1 hour or for up to a week (or freeze for up to a month).
- FILLING - Place pumpkin into a bowl and whisk in the eggs one at a time.
- Add both sugars, flour, ginger, cinnamon, cloves and salt and whisk about 30 seconds.
- Whisk in heavy cream and bourbon.
- STRUESEL TOPPING - Combine flour, both sugars, cinnamon, and salt in a food processor or bowl.
- Add the butter and pulse (or cut) until butter has blended and mixture is crumbly.
- Stir in the walnuts and crystallized ginger.
- ASSEMBLE THE TART.
- Unwrap dough and let it warm up until it is pliable (5-15 minutes).
- Roll the disk into a 13 inch round and drape around a 10 inch tart pan.
- Pour the pumpkin mixture into the unbaked tart crust
- Scatter the struesel topping evenly over the pumpkin mixture.
- Bake until the topping is evenly cooked and no longer looks set in the center (50-65 minutes).
- Let the tart cool for at least 2 hours before serving.
- Serve with lightly sweetend whip cream or with vanilla ice cream.
Nutrition Facts : Calories 5776.7, Fat 308.8, SaturatedFat 186.6, Cholesterol 1670.4, Sodium 3347.2, Carbohydrate 657.9, Fiber 13.1, Sugar 362.6, Protein 70.8
MICHELE ALBANO'S MAPLE PUMPKIN PIE WITH PECAN STREUSEL
Provided by Food Network
Categories dessert
Yield 1 (9-inch pie), 6 to 8 servings
Number Of Ingredients 23
Steps:
- To make the crust, combine the flour and salt in a medium bowl and mix well. Break up the shortening and toss it with the flour mixture to coat. Using a pastry blender or your fingertips, mix the ingredients together until the dough forms coarse crumbs. Add 3 to 4 tablespoons ice-cold water, 1 tablespoon at a time, until the dough easily forms a ball that can hold itself together. Cover in plastic wrap and refrigerate for at least 30 minutes and as long as overnight.
- While the dough is resting, make the streusel: Toss the pecans with the brown sugar, flour, and cinnamon in a medium bowl. Add the butter, and using a pastry blender or your fingertips, work in until you have small clumps. Set aside.
- Preheat the oven to 425 degrees F.
- Sprinkle flour generously over a hard surface and roll the dough out with a rolling pin until it forms an 11-inch round. Fold the round in half, place it in a 9-inch pie plate, and then unfold the dough to completely cover the pie plate with a bit of an overhang. Tuck the overhang under to make a double-thick rim, and then use your fingers to crimp the edges of the pie shell. Brush the heavy cream over the crimped edges, and refrigerate until the filling is complete.
- To make the filling, mix the pumpkin, flour, brown sugar, nutmeg, cinnamon, and salt together with an electric mixer on medium speed until smooth, scraping the sides of the bowl well. Add the heavy cream and maple syrup, scraping the bowl several times while mixing. Mix in the beaten eggs.
- Pour the filling mixture into the pie shell, and bake for 15 minutes. Then lower the oven temperature to 350 degrees F and bake until the filling is almost firm, about 30 minutes. Remove the pie from the oven and sprinkle the pecan streusel over the top, covering the pie completely. Return the pie to the oven and bake until the filling is just a bit wobbly in the middle and the pecan streusel is golden, 10 to 15 minutes. The total baking time should be 55 to 60 minutes.
- Cool the pie on a wire rack. The pie is best served at either at room temperature or cold. Before serving, garnish the pie with the Maple Whipped Cream.
- Place the metal bowl of an electric mixer in the freezer to chill for at least 15 minutes.
- Combine the cream, confectioners' sugar, and vanilla in the chilled bowl, and beat on high speed until the mixture thickens. Add the maple syrup and beat on high speed until the cream holds firm peaks.
BANANA PUMPKIN PIE WITH PINE NUT STREUSEL TOPPING
A lighter version than most pumpkin pies. I found the basic recipe many years ago in a Boston Newspaper. I've been tinkering with it ever since. It's very easy-use a prepared crust for convenience.
Provided by Allison MacKay
Categories Pie
Time 1h10m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees.
- Combine crumbs, sugar and butter or margarine.
- Press into 9" pie plate.
- Place pie crust on a baking sheet and set aside.
- Combine bananas, pumpkin, milk, egg, rum, sugar, and spices in a large bowl.
- Blend well.
- Set aside.
- Combine the flour, brown sugar, butter and pine nuts in a small bowl-rub to form crumbs.
- Set aside.
- Pour the pumpkin mixture into the crust.
- Bake at 400 degrees for 10 minutes-reduce heat to 350 degrees, and continue to bake for 30 minutes-sprinkle the streusel over the pie, continue 10-15 minutes, or till a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 431.4, Fat 19.6, SaturatedFat 9.6, Cholesterol 59, Sodium 267.1, Carbohydrate 59.9, Fiber 1.7, Sugar 38.9, Protein 6
PUMPKIN PIE BARS
These bars are very easy to make and taste like pumpkin pie with a streusel topping. Serve with whipped cream, if desired.
Provided by Karin Christian
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (190 degrees C). Grease the bottom of a 9x13 inch pan.
- Pour one cup of yellow cake mix into a medium size mixing bowl; set aside.
- Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. Press into the baking pan.
- Combine pumpkin pie filling, 2 eggs and milk in a medium size mixing bowl; mix until smooth. Pour evenly over the crust in the 9x13 inch pan.
- Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix. Cut in the butter until the mixture looks crumbly. Sprinkle this mixture over the pumpkin filling.
- Bake for 45 to 50 minutes or until a knife inserted into the bars come out clean. Let cool before slicing.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 28.3 g, Cholesterol 36.2 mg, Fat 7.8 g, Fiber 3.1 g, Protein 2.4 g, SaturatedFat 3.5 g, Sodium 262.9 mg, Sugar 11.8 g
STREUSEL-TOPPED PUMPKIN PIE
A brown sugar streusel topping adds a new twist to traditional pumpkin pie. Refrigerated pie crust makes it easy!
Provided by Allrecipes Member
Time 2h15m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
- In large bowl, mix filling ingredients until well blended. Pour into crust-lined pan.
- Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 15 minutes. Meanwhile, in small bowl, mix streusel ingredients.
- Sprinkle streusel over pumpkin filling. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely, about 1 hour.
- Gently fold orange peel into whipped topping. Serve pie with topping. Store in refrigerator.
Nutrition Facts : Calories 467.5 calories, Carbohydrate 50.5 g, Cholesterol 72.8 mg, Fat 27.3 g, Fiber 2.4 g, Protein 7.7 g, SaturatedFat 14.1 g, Sodium 406.5 mg, Sugar 33.6 g
PUMPKIN PIE WITH GINGER STREUSEL
Categories Food Processor Fruit Ginger Nut Dessert Bake Thanksgiving Walnut Spice Pumpkin Fall Clove Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 28
Steps:
- For crust:
- Place ginger in processor and process ;until minced. Add flour, sugar, cloves and salt; process to combine. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Mix yolk and 2 tablespoons water in small bowl. Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps. If dough is too dry, blend in more water by teaspoonfuls. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling.)
- Preheat oven to 350°F. Roll out dough on floured surface to 12-inch-diameter round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under crust. Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish). Freeze crust for 15 minutes. Line crust with foil and then fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans and bake until crust is set and pale golden, about 10 minutes. Transfer crust to rack; cool completely.
- For filling:
- Whisk all ingredients in large bowl until combined. Pour into pie crust. Bake until skin begins to form on filling and filling begins to set, about 50 minutes. Remove from oven. Let pie stand 10 minutes to set slightly. Maintain oven temperature.
- Meanwhile, prepare topping:
- Mix first 5 ingredients in medium bowl. Rub in butter with fingertips until mixture begins to form small clumps. Sprinkle topping over pie. Bake until pie is set and streusel is golden brown, about 25 minutes. Transfer to rack and cool completely.
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- Preheat oven to 300° F. Line an 8x8 inch baking pan with parchment paper, leaving enough overhanging on the sides to lift the bars out once they are cooled. Set aside.
- Stir the melted butter, granulated sugar, vanilla and salt together in a medium bowl. Add the flour and stir until everything is evenly combined. Press the mixture firmly into the prepared baking pan. Bake for 15 minutes.
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- Combine 1 cup flour and 1/8 teaspoon salt in bowl. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape dough into ball; flatten slightly.
- Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
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- Preheat oven to 425 F degrees. Line a 9x13" baking dish with parchment paper or aluminum foil and set aside.
- In a small mixing bowl, combine flour and 1/4 cup sugar. Add cubes of butter and cut into the flour mixture using a pastry cutter or two forks. This can also be done in a food processor by pulsing until the mixture looks like coarse crumbs.
- Press crust into the prepared baking dish in an even layer and set aside. To a large mixing bowl, add pumpkin, eggs, salt, pumpkin pie spice, and 2 cups of sugar. Whisk or beat together. Add evaporated milk and stir until well combined.
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- In a medium glass bowl, melt butter in the microwave (you can also melt the butter in a pan, on the stove top, if you prefer). After that, add cake mix to the melted butter and combine them with the tip of your fingers, until it resembles coarse crumbs, like a streusel. Gently distribute it over the pie filling.
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- While your pumpkin pie layer is baking, in a small bowl, stir together flour and brown sugar. Use your fingers or a fork to mix softened butter into the dry ingredients until crumbs form. Place streusel in the refrigerator until you are ready to use it.
- In a small bowl, whisk together powdered sugar, cream, and vanilla until smooth. Drizzle over the surface of the bars. Cut into 6 to 8 bars. For the cleanest cuts, cool in the refrigerator for at least 2 hours before cutting. Bars are delicious at room temperature or chilled.
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